What went wrong????

[TheHardWay]

I'm asking this question almost a year after my summer sausage went awry.  Figured I would ask before I try it again and mess up a second batch.
Last year I bought a variety of the high temp cheeses from Butcher-Packer to add to my elk/yak summer sausage.  I mixed the seasoning and added the same amount of fat that I have in the past with excellent results, except this time I added the cheese. 
All was fine and dandy up until the point where my PID kicked the temp up to about 160-170* for the final hours to reach the IT of 165*.  At this point, the cheese melted, and literally dripped out the bottom of the casings.  The sausage was extremely dry once it was all done.  I did a regular batch of SS (no cheese) at the same time, and it came out fine. From what I understood, the cheese was supposed to hold its shape and flavor up to 400 degrees, a far cry from the 165 degrees for summer sausage.
What gives????  Anyone ever have this happen?  I would love to have cheese chunks in my SS to change it up a bit, but it isn't worth wasting the batch if it comes out so dry. 

On a side note, I didn't toss the dry SS.  I kept it, and use it when I make chili.  I cut it up into 1/2" slices, then quarter the slices.  Makes for some tasty chili!

[Sailor]

I only take my SS with cheese to a IT of 152.  The highest I take the cabinet temp is 175.  I seem to have better luck with a moist sausage by smoking then into a hot water bath of 160 to get the IT to 152. 

[TheHardWay]

Is that just for the sausage with the cheese in it that you do that for?  I still don't understand why the cheese would melt if it is supposed to be good to 400 degrees.

[CoreyMac]

If you have cure in the meat you only really have to take the IT to 150deg. That may help.